Sunday 2 September 2018

Matcha Milk Pudding 抹茶牛奶布丁

 A light matcha milk pudding - light in taste and sweetness, yet smooth and creamy 😎

Yield: 4 x 100ml pudding bottles *
* I saved the pudding bottles after finishing up the puddings bought from BreadTalk.


All ingredients in room temperature.

4g matcha powder
10g water

2g agar agar strips soaked to 8g
140g water
40g raw cane sugar

200g milk
20~25g whipping cream


1. Rinse and soak dried agar agar strips for about 15 to 20 minutes. You will get about 6 to 10g of soaked agar agar strips. Use 8g of the soaked agar agar strips for best soft and silky texture.

2. While soaking the agar agar strips, sift the matcha powder to remove the clumps.

Add 10g of water to the matcha powder, and mix into a smooth paste. Cover and set aside.

3. Bring 140g of water into a light boil before adding the soaked agar agar strips.

Let the content boils in medium-low heat till all the agar agar strips almost dissolved.

4.  Stir in the raw cane sugar.

5. After the sugar has dissolved, pour in the milk,

and whipping cream. Stir to mix well.

Cover and bring the milk mixture into a light boil at low temperature, or when small bubbles start to appear at the surface of the milk mixture.

Mix in the matcha paste.

 Cover and simmer for about 3 to 5 minutes.

Pour the hot matcha milk mixture into a measuring jar. If the volume falls below 350ml,

top up with hot water to reach 350ml. This is to compensate for the water lose during heating.

6. Divide the hot matcha milk mixture among the 4 pudding bottles. Let the puddings cool to room temperature.

If left undisturbed, the pudding would slowly segregate into three layers. As I didn't add a lot of matcha powder and whipping cream, the segregation is not very obvious 😅

Refrigerate for about 2 hours or more. Enjoy it cold 😋

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